Five Nuts Mooncake or Assorted Nuts Mooncake

Wednesday, 19 July 2017





There are many variations of mooncakes and this is everyone’s favourite in my family. They are traditionalists when it comes to mooncakes and I thought this should be the first one that I learn. This is actually my second attempt as my first try turned out rather dry. I have adjusted the recipe and everyone is quite happy with the result.


Five Nuts Mooncake or Assorted Nuts Mooncake Recipe


Yields: 9 big mooncakes

SKIN DOUGH

Ingredients:

450g Hong Kong flour/cake flour/all purpose flour (sifted)
270g Sugar syrup/golden syrup
1tsp Alkaline water
113g Peanut oil
Egg wash : egg yolk + 1 tbsp fresh milk, mix well and strain

Method:

1.  Mix sugar syrup, alkaline water and peanut oil together thoroughly

2.  Sift all purpose flour in a large bowl, make a well in the center and pour in the sugar syrup mixture. Using a rubber spatula to mix and form to a soft dough.

3.  Cover the dough using cling wrap then set it aside in the fridge for at least an hour or overnight before using.

4.  After one hour, remove the dough from fridge. Lightly dust some flour on table and knead dough again till smooth. Measure dough to about 70g and roll it into a ball.


ASSORTED NUTS FILLING

Ingredients:

50g walnuts, toasted and chopped
50g almonds, toasted and chopped
50g melon seeds, toasted
50g pumpkin seeds, toasted
50g sesame seeds, toasted
80 gm kat paeng (candied mandarin orange), diced small
100 gm tong toong kua (candied melon), diced small
30 gm bak kwa (Chinese style jerked meat), diced small
20 gm caster sugar
6 tbsp vegetable oil
6 tbsp water
2 tbsp golden syrup
½ tsp salt
6 kaffir leaves, shredded (optional)
160 g koh fun (cooked glutinous rice flour)
3 tbsp Brandy (optional)
A dash of five spices powder (optional)

Method:

1.  Combine all the ingredients except koh fun and brandy. Let it rest for 30 minutes.

2.  Aftrer 30 minutes, add in koh fun and brandy. Mix well and roll into 9 balls, approximately 90g each.

To assemble and bake the mooncakes:

1.  Preheat the oven to 180 C.

2.  Line baking pan with parchment paper and set aside.

3.  Roll a ball of Skin Dough out until approx 4.5 inches in diameter and wrap around a ball of filling. 

4.  Place a ball of filling in center, wrap and shape into a ball. Dust with flour all around. Dust the mould with some flour too and press firmly into the mould. Unmould and place it on the lined baking tray.

5.  Lightly spray some water onto the mooncakes.

6.  Bake in a preheated oven for 15 to 20 minutes. Remove from oven, let cool for 15 minutes. Brush with egg wash. Return mooncakes to the oven and bake for another 10 to 15 minutes or until golden brown.

7.  Keep mooncakes in cover container for 3 to 4 days before consuming. This will let the mooncakes mature.


Note: I made some mooncake biscuits with the balance of skin dough.

 

 

 

 

 


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